Edible identities : food as cultural heritage
Bibliographie
- Auteurs : Brulotte Ronda L. ; Di Giovine Michael A. ;
- Editeurs : Farnham, Surrey Burlington, VT Ashgate ;
- Date d'édition : 2014
- ISBN : 978-1-409-44264-6, 1-409-44264-0
- Sujets : Food habits
- Langue(s) : Anglais
- Description matérielle : 1 online resource (xiii, 237 pages.)
- Pays de publication : Royaume-Uni
- Collection (notice d'ensemble) : Heritage, culture and identity
Notes
Includes bibliographical references and index.
Résumé
Bringing together cultural anthropologists, archaeologists, historians and other scholars of food and heritage, this volume closely examines the ways in which the cultivation, preparation, and consumption of food is used to create identity claims of 'cultural heritage' on local, regional, national and international scales. Featuring case studies from Europe, Asia and the Americas, this timely volume also addresses the complex processes of classifying, designating, and valorizing food as 'terroir, ' 'slow food, ' or as intangible cultural heritage through UNESCO. By effectively analyzing food and